Effect of temperature and salt concentration on rheological behavior of whey protein isolate-starch mixed dispersions

被引：4

作者：

Ravindra, P. ^{[1
]}

Chan, E. S.

Reddy, K. Upender

机构：

[1] Univ Malaysia Sabah, Ctr Mat & Minerals, Sch Engn & Informat Technol, KotaKinabalu 88999, Malaysia

[2] Indian Inst Technol Roorkee, Dept Chem Engn, Uttaranchal 247667, India

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION | 2007年 / 58卷 / 07期

关键词：

whey protein isolates-starch mixed dispersions; rheology; temperature; salt;

D O I：

10.1080/09637480701336253

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Extensive studies have been carried out on the effect of temperature and salt concentration on the rheological behavior of whey proteins and different starches individually, but not on mixed dispersions of whey protein isolates and starches. In the present studies, the rheological behavior of cross-linked waxy maize starch and whey protein isolate mixed dispersions during heating at 60-85 degrees C was investigated. Further, the effect of CaCl2 (25-100 mM ionic strengths) on the gelatinization of these dispersions was determined. It was found that at a 2: 3 ratio and a 3: 2 ratio of cross-linked waxy maize starch to whey protein isolate mixed gels form a compatible networkmM concentration the solution viscosity was higher.

引用

页码：542 / 547

页数：6

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